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Sheetpan Gingerbread Cookies
Paris

Sheetpan Gingerbread Cookies

This holiday recipe is perfectly spiced, even kids will love it! It has a soft chew, and is very easy to pull together! All you need is a sheet pan, bowl, and all the ingredients to make these heavenly cookies. They would make a perfect gift or part of a Christmas party cookie tray!
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Prep Time 25 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Notes

Ingredients
  

  • 5 cups Flour
  • 4 tsp Baking soda
  • 1 tsp Ginger
  • 2 tsp Cinnamon
  • 1 tsp Ground cloves & nutmeg Apple pie spice will work too
  • 1 tsp Salt
  • 1 1/2 cups Melted Butter: Room temperature butter will not work you really need your butter warm and melted, so it combines smoothly. Just put it on the stove, in a pot will do, and get it completely melted, not boiling, and pour it in at the last step.
  • 2 cups Sugar White or brown sugar will work. Dark brown sugar adds a deeper molasses-like flavor. Its moisture also helps with that perfect soft texture.

Equipment

  • 10X15 Sheetpan, with 1/2 inch thick edges (or larger-sized pan)
  • Bowl
  • Oven
  • Cooling Rack
  • Something to cut with
  • Something to lift cookies off sheetpan

Notes

Start by getting your ingredients prepped and measured. When it comes to baking, precision is everything, so here are some tips to make sure you’re on track.
  1. Add everything to one bowl
  • Add flour, baking soda, salt, sugar, egg, molasses, and vanilla.
  • For spices like ginger and cinnamon, use a measuring spoon and level it for accuracy.
  • Melt butter, and add at the end.
  • Mix until everything is smooth and fully combined. Use your hands when a spoon gets too difficult.
Molasses for gingerbread cookies Add Spices

Baking Process

Now that your dough is mixed, it’s time to tackle the baking process.
  1. Prepare the sheetpan:
  • You don't need to grease the pan, it comes up pretty easily, even though it the dough is spread from corner to corner. You could use parchment paper if you'd prefer.
Gingerbread Dough
  1. Spread the dough:
  • Dump all the dough straight onto the sheetpan, then use a spatula (or your hands) to press it into an even layer. Aim for about ½ inch thickness for soft cookies.
  1. Bake to perfection:
  • Preheat your oven to 350°F (175°C) and place the pan on the middle rack for even heat distribution.
  • Bake for 10–12 minutes, depending on the thickness. The edges should look firm, but the center will still appear a little soft—it will set as it cools.
  • Avoid overbaking, as it can turn your cookies dry and brittle and will be hard to remove from the shettpan.
Sheetpan gingerbread cookies